Monday, November 25, 2013

Fancy Pants App: Mini Twice-Baked Potato Skins

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I've been on a "mini" roll lately.  I think because if I say something is mini then I can have just one of them and not feel too bad about it.  Of course, this wisdom backfires on me a lot when I say "oh, they're small, I'll just have another one".  Oops.

When I was growing up, the only time we really had hors d'oeuvres was on special occasions.   In our house that included Hanukkah, Christmas, New Years, Thanksgiving, and of course, Super Bowl.  Mom always made our favorites:  pizza bagel bites, mini hot dogs, etc.  To be honest, it was my favorite part of the entire meal.  We always did holiday meals in grand style but like the impatient little piggy that I was, I'd be two-thirds filled on appetizers before we sat at the table.

This year, I thought it would be only fitting that if mom was preparing the feast, I bring some appetizers.  Mini appetizers because as you see above, and heard about last week, I have to watch my weight.  At least until we get back from the beach.  John asked me to make it clear that the "want to maintain weight" thing is a thing all my own.  He could care less what I weigh or look like (um, maybe not entirely true but whatever).  The only reason he's happy with this diet of mine is that he gets to eat all the rest of the potato skins while I look on enviously!
Mini Twice-Baked Potato Skins
Serves:  12 (4 skins per person)
24 small potatoes
1 1/2 tablespoons salted butter
1/2 cup sharp cheddar cheese, finely grated
4 slices bacon, cooked and crumbled
2 cloves garlic, minced
1 teaspoon black pepper

Preheat the oven to 325 degrees F.  Spray a cookie sheet with cooking spray and set aside.  Cut the potatoes in half lengthwise and place cut side down on prepared cookie sheet.  Bake for 20-25 minutes until the insides are soft.  Using a small spoon, scoop out the insides of each potato (leaving roughly a 1/4 inch shell intact).  Place the insides into a small bowl.  Combine potato insides with butter, cheddar cheese, bacon, garlic, and pepper.

Turn the oven up to 400 degrees F.  Stuff the filling back into the potatoes carefully using the same spoon.  Grease the cookie sheet again with cooking spray and slide the filled potatoes back onto the cookie sheet.  Bake for 10-12 minutes until cheese is melted.  Serve immediately.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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